Tag Archives: Bacon

2017 Cookery Project — Beef Bourguignon

Beef Bourguignon

Beef Bourguignon

According to Julia Child’s classic recipe, it takes about six hours to make Beef Bourguignon.

The recipe I used, from a cheery little website called The Café Sucre Farine, said I should “Plan about four hours from start to finish to prepare this Beef Bourguignon, with about one hour of hands-on time.”

I wanted Beef Bourguignon for lunch on Friday. The plan was to have everything—except the peas, which would be added just before serving—done the night before. So with that “four hours” estimate in mind, I started cooking just before 8PM….

I was finally able to refrigerate the plastic container I used to store the almost-finished dish at around 1:45 Friday morning, Clean-up would have to wait until later. Much later.

There’s a happy ending to this one, though. The Beef Bourguignon was literally the best I’ve ever tasted. Everything blended perfectly. Sure, I gave up an evening of re-watching Riverdale episodes and playing Gummy Drop, but it was worth it!

And, just as expected, it tasted even better the second day.

My rating. The boldface entry is my evaluation of the current dish.

★ Disaster. Inedible. Poisoned the cat.
★★ OK, but once is enough.
★★★ Mixed results. Something went wrong, but might try this again.
★★★★ Good, but lacks that special something.
★★★★★ Excellent. Goes into my “This is a winner” file.


2017 Cookery Project — Bacon-Wrapped Shrimp and Asparagus Wrapped in Prosciutto

Something a bit different this time. Instead of a main, I made a couple low-effort but very flavourful appetizers/starters.

Asparagus Wrapped in Prosciutto

Asparagus Wrapped in Prosciutto

I’m really into asparagus this spring, and this Asparagus Wrapped in Prosciutto dish couldn’t have been easier. All I had to do was wrap slices of prosciutto around the stalks of asparagus, put them on a baking tray and drizzle olive oil over them, and bake until crisp.

Simple, but elegant.*

Bacon-Wrapped Shrimp

Bacon-Wrapped Shrimp

Making the Bacon-Wrapped Shrimp was similar, but more complicated. The finished dish had a more complex flavour.

Using a recipe from the Food Network’s website, I marinated a pound of large, peeled, and deveined shrimp in a mixture of garlic, paprika, fresh thyme, and olive oil. After it had chilled in the refrigerator for an hour, I wrapped each shrimp in half a slice of bacon, put them on a baking tray, and poured the marinade over them. Then I broiled them, flipping them once, until the bacon started to crisp, about 10 minutes total.


* FWIW, “Simple But Elegant” is my middle name.

2017 Cookery Project — Seared Scallops With Mint, Peas, and Bacon

Seared Scallops With Mint, Peas, and Bacon

Seared Scallops With Mint, Peas, and Bacon

Since it’s been six weeks since the first (and only) posting about my 2017 Cookery Project, even my closest followers—all three of them—have probably forgotten by now that it even existed. The simple truth is that I just haven’t done much innovative cooking so far this year. Between a heavy rotation of lunches at various area Restaurant Weeks and an otherwise somewhat crowded schedule, I’ve been living on deli carry-outs, salads, and old standards for most of my home meals. I’m not abandoning my experimentation with tastes and techniques, but I probably won’t get up to full speed until April.

I did try something new yesterday: Seared Scallops With Mint, Peas, and Bacon, based on a recipe from Epicurious. I stuck to the recipe—except for increasing the amount of bacon, because, well, bacon—and made a pea pureé for the first time.

I was happy with the result, and happy to taste my own (new) cooking for a change.